Tarragon leaves have a bittersweet flavour with liquorice notes. The leaves are a key component in French cooking, where they pair with onions and wine to create a jus for beef or lamb. Tarragon gives a unique flavour to Bearnaise, tartare and even bechamel.
Tarragon works great with fish like lemon sole and Basa when mixed with a little butter. As well as within French cooking, Persian cuisine uses the herb. The leaves are often associated with dishes like Sabzi Khordan (herb and raw vegetable platter) and Ash Sabzi Shirazi (herb broth).
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- Culinary Usage